Grilled Avocados With Salsa

This dish is a fun, elevated take on guacamole and chips for casual get-togethers – especially Cinco de Mayo, one of our first gatherings outdoors for the warmer season. By looks, this dish impresses guests, yet it literally takes minutes to put together. The best part: any avocado from the grocery store works – even the rock-hard ones! The heat from the grill softens them right up. You can grill these outside on the patio or inside on your stove top with a grill pan. I like to serve these grilled avocados with Garden Fresh Gourmet® Original Tortilla Chips on the side. Serve with little plates and small spoons so guests can scoop their avocado and salsa onto their chips.

Directions

Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.

Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.

Bring a grill to medium-high heat – 425°F -450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.

Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.